Burrito Nourish Bowl with Creamy Guacamole

Serves: 4

Beans

3/4 cup black beans, overnight soaked
1/2 tsp salt
4 cups water

Cook black beans with water and salt in instant pot in manual mode, high pressure for 6 minutes.

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked cook for 45 minutes.

Creamy Guacamole 

2 avocado
1 tsp  garlic
1/4 Chili flakes
1/4 tsp salt
3 tbsp lime juice

Mash add all the ingredients together until smooth.

1 and 1/2 tbsp fresh chives to garnish (optional)

Bowl

1 tbsp olive oil
1 cup red onion finely, chopped
1 cup yellow onion, finely chopped
1 tbsp garlic cloves, chopped

8 ounces mushroom, chopped

burrito spice mix

1/2 tbsp cumin powder
1 tsp red chili powder
1 and 1/8 tsp smoked paprika
1 and 1/8 tsp onion powder
1 tsp salt
3/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp chipotle powder

1 can (400 g) diced tomatoes (or 1 pound fresh tomatoes)
2 cups cooked black beans
2 red bell peppers, chopped
2 cups frozen corn kernels, rinsed

2 cups baby spinach or baby kale, chopped

Heat oil in a pan, add onions and garlic, saute for 5 minutes in medium flame.

Add spice mix and mushrooms, decrease the heat to medium, saute for 8 minutes.

Add tomatoes, cooked black beans, red bell peppers, corn and cook for 10 more minutes.

Bowl

Add greens to the bottom of the bowl, add rice on top of the greens, the mushroom mixture and guacamole.

Taste Note: Tastes AWESOME
Source: pickuplimes
Got the burrito spice mix from here

Deconstructed Sushi Bowl with Sweet Sesame Dressing

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if the rice is not soaked, add 3 cups water)

Bring brown rice and water to a boil in high heat, reduce to low, simmer and partially cover with lid, cooking until the rice is al dente, about 20 minutes. (If the rice is not soaked cook for 45 minutes)

Dressing

2 tbsp tamari
2 tsp sesame oil
2 tsp maple syrup
3 tbsp lime juice
1 tsp onion powder

Add all the dressing ingredients to a bowl and whisk to combine.

Yields: 5 and 1/2 tbsp sauce

Bowl

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)

1/2 cup seaweed salad (or use dried nori sheets, torn into bits) (optional - I didn't add this)

1 cup red bell peppers, julienned
1 cup carrots, julienned

1 cup purple cabbage, thinly sliced

1 cup cucumber, chopped

1 mango chopped
1 avocado chopped
1 strip green onion, cut into thin rings
1/4 cup onion, chopped
2 tbsp roasted sesame seeds
2 tbsp organic gluten free fried onion (optional garnish)

 Prepare all the vegetables while the rice is cooking.

To assemble the bowls, simply add the rice as the base, top with any prepared fruit or veggies of your choosing, sprinkle on sesame seeds and fried onion (if you have on hand) and drizzle on the dressing and enjoy!

Note: If you are not eating this immediately, store the sauce separately for freshness.

Taste Note: Tastes AWESOME. Very lite. I bought seaweed, but was so afraid to add it.
Source: pickuplimes

Autumn Glow Nourish Bowl

Serves: 4

Roast Vegetables

Preheat the oven to 425 degrees F

Line a baking tray with baking paper.

1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 small hannah sweet potato, cubed
1 small red sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, chopped
12 ounces brussels sprouts, trim the ends and halved

Toss the oil, onion, garlic, sweet potatoes and brussels sprouts. Add to the baking tray, bake in oven for 50 minutes, stopping halfway to stir.

Quinoa

1 and 1/4 cup quinoa, rinsed
3 cups water

Bring quinoa and water to boil, reduce the heat to low, allow it to cook for 15 minutes.

Sauce

1/4 cup tahini
3 tbsp water
1 tsp tamari
1 tsp dijon mustard
1/2 tsp turmeric powder
1 and 1/2 tbsp lemon juice
1/2 tsp onion powder
1/2 tsp black pepper powder

Add the sauce ingredients to a bowl, whisk until well combined.

Yields: 8 tbsp sauce

Assemble the bowls

1/3 cup almonds, chopped and roasted

Dry roast almonds in low flame for 5 minutes.

2 cups baby spinach or baby kale
1/4 cup pomegranate seeds
2 tbsp dried cranberries

Add greens, quinoa and baked veggies. Sprinkle on almonds pomegranate seeds and cranberries. Drizzle on the sauce and enjoy.

Tastes Note: Tastes AWESOME
Source: pickuplimes

Tandoori Cauliflower Chickpea Bowls with Creamy Cashew Raita

Cook Chickpea

1 and 1/2 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/2 Cups Cooked Chickpeas

Cashew Raita

1/2 Cup Cashews, Soaked in water for 2 Hours or unto 12 Hours, Drained
3 Tbsp Lime Juice (Juice of 1 Lime)
1/2 Tsp Salt
1/2 Tsp Cumin Seeds
1 Serrano Pepper
1/4 tsp Garlic Clove, Chopped / Grated
1 Tsp Ginger, Chopped / Grated
3/4 Cup Water

Blend all the above until in blender until its totally smooth. Transfer it to a small mixing bowl.

1/3 Cup Onion, Chopped
1/3 Cup Carrot, Grated
1/3 Cup English Cucumber, Peeled, Remove Seeds and Grated in Big Hole Grater (1/2 English Cucumber)
1/4 Cup Mint / Cilantro Leaves, Chopped

Add cucumber, onion, carrot and mint to it. Mix well to combine. The raita can be prepared 1 to 2 days in advance and will become more flavorful as it sits.

Source: Combined holycowvegan and thefullhelping

Tandoori Cauliflower

1 Medium Head Cauliflower, cut into 1" Florets and Pieces
1/4 Cup Tahini
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika
1/2 Tsp Ground Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Salt
1/8 Tsp Ground Cayenne
6 Tbsp Water
2 Tbsp Lime Juice

Preheat the oven to 375 degrees F

Whisk together the tahini, cumin, coriander, paprika, turmeric, salt, cayenne, water and lime juice.

Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well.

Transfer the cauliflower and any sauce in the bottom of the mixing bowl to a parchment lined baking sheet.

Bake for 15 minutes, gently stir the pieces so that they don't stick too much to the parchment paper.

Return them back to the oven and bake for 15 more minutes or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful amber / red color.

Bowls

6 Cups Fresh Greens of your Choice (Spinach, Arugula, Romaine, Mache... whatever you have)
1/2 Cup Cilantro Leaves, Chopped
1/4 Cup Mint Leaves, Chopped
1 Cup Cooked Chickpea / Serving
Cucumber Chopped (Optional)
Carrot, Grated (Optional)
Purple Cabbage, Chopped (Optional)
Avocado (Optional)
Tomato, Chopped (Optional)
Buns (Optional)

Toss together greens, herbs, chickpeas. Divide them into 4 serving dishes and top each with cauliflower and a generous scoop of raita.

Taste Note: Tastes AWESOME
Serves: 4
Source: thefullhelping

The Big Vegan Bowl

Cook Chickpea

1 and 1/2 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/2 Cups Cooked Chickpeas

Just cook the chickpea and use it in the bowl or you can make Crunchy Spicy Oven Roasted Chickpeas and use it in this bowl

Roast Sweet Potatoes

2 Large Sweet Potatoes, Chopped into 3/4" Pieces
1 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder

Mix sweet potatoes and olive oil, salt and black pepper powder.

Preheat the oven to 400 degrees F.

Roast the sweet potatoes in oven for 20 minutes. Flip the sweet potatoes, place them back in the oven for 20 more minutes.

Quinoa

2 Cups Quinoa
4 Cups Water

Cook quinoa with water, allow it to boil, reduce the heat to medium and simmer for 15 minutes.

Assemble the Bowls

Salad Greens
2 Avocado
1/4 Cup Carrots, Peeled and Grated / Serving
1/4 Cup Purple Cabbage, Shredded / Serving
Hummus
Hemp Seeds

Add salad greens to the bottom of the bowl, add roasted chickpeas, roasted sweet potatoes, avocado, hummus, shredded veggies and hemp seeds.

Reheating Instruction for Left Over Roasted Potatoes and Chickpeas

If you have left over roasted potatoes and chickpeas, place them in the fridge, reheat in the oven at 400 degrees F for 5 to 10 minutes.

Taste Note: Tastes really GREAT, felt it was little bit dry.
Serves: 4
Source: ohsheglows

The Vegan Buddha Bowl

Spiced Roasted Chickpeas

1 and 1/3 Cup Chickpea

Overnight soak chick pea in water

1 Tsp Salt
4 Cups Water

Cook chick pea with salt and water, allow it to boil, simmer in medium for 45 minutes.

Yields: 3 and 3/4 Cups Cooked Chickpeas

1 Tsp Olive Oil
1/4 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric Powder
1/2 Tsp Oregano

In a bowl, toss chickpeas, oil and spices until chickpeas are evenly coated. Spread chickpeas on a baking tray.

Preheat the oven to 425 degrees F. Bake chickpeas for 15 minutes. Remove from the oven and let it cool.

Quinoa

1 and 1/2 Cups Quinoa
3 Cups Water

Wash quinoa, cook quinoa with water, allow it to boil, simmer in medium for 15 minutes.

Red Pepper Sauce

2 Red Bell Pepper, Ribs and Seeds Removed
Juice from 1 Lemon
1/2 Bunch Fresh Cilantro
2 Tbsp Olive Oil
1/2 Tsp Black Pepper Powder
1/2 Tsp Salt
1/2 Tsp Paprika

Add all the sauce ingredients to the blender, blend until smooth

Yields: 1 Cup

Vegetables

5 oz Mixed Greens / 2 Servings
1/2 Avocado / Serving
1 Tsp Sesame Seeds / Serving

Assemble the buddha bowls. In 4 bowls, add quinoa, mixed greens, avocado, chickpeas. Drizzle everything with red pepper sauce and sprinkle with sesame seeds.

Taste Note: Tastes AWESOME
Serves: 4
Source: wellandfull

Sweet Potato Chickpea Buddha Bowl

Spiced Chickpea

1 Cup Chickpea

Overnight soak chickpea in water

1/2 Tsp Salt
3 Cups Water

Boil chickpea with salt and water, reduce the heat to medium and cook for 45 minutes.

Yields: 3 Cups Cooked Chickpea

? Cup Chickpea, Cooked
1/4 Tsp Turmeric Powder
1/4 Tsp Salt
1/4 Tsp Black Pepper Powder
1/2 Tsp Oregano
1/2 Tsp Chili Powder
3/4 Tsp Garlic Powder

1 Tsp Cumin Powder

Mix chickpea with all the seasonings.

1 Tbsp Olive Oil

Heat olive oil in a pan over medium heat, add seasoned chickpea, saute in low heat for 10 minutes.

Tahini Sauce

1/4 Cup Tahini

1 Tbsp Maple Syrup

3 Tbsp Lemon Juice (Juice from 1 Lemon)

1/4 cup Hot Water to Thin

Mix all the above to a mixing bowl, whisk to combine. Add hot water until pourable sauce is formed.

Vegetables

2 Tbsp Olive Oil

1 Red Onion, Chopped into wedges

2 Large Sweet Potatoes, Halved

1 Bundle Broccolini, Large Stems Removed, Chopped

1 Bunch Kale, Large Stems Removed

1/4 Tsp Salt

1/4 Tsp Black Pepper Powder

Preheat the oven to 400 degrees F. Arrange sweet potatoes and onion on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 35 minutes, then remove from the oven, flip sweet potatoes.

1 Tsp Olive Oil
1/8 Tsp Salt
1/8 Tsp Black Pepper Powder

Add broccolini with oil and season with salt and black pepper powder.

Bake for another 10 minutes then remove from the oven.

1 Tsp Olive Oil
1/8 Tsp Salt
1/8 Tsp Black Pepper Powder

Add kale drizzle kale with olive oil and season with salt and black pepper powder. Bake for another 10 minutes.

Quinoa

1 and 1/3 Cup Quinoa

2 and 2/3 Cups Water

Cook quinoa with water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

Yields: 4 Cups

To Serve

Slice sweet potatoes into bite sized pieces. Divide vegetables, quinoa and chickpea between 4 serving bowls and top with tahini sauce.

Taste Note: Tastes AWESOME

Serves: 4

Source: minimalistbaker

Roasted Veggie Buddha Bowls with Pesto

Beans

1 Cup White / Red Kidney Beans

Overnight soak the beans in water

3 Cups Water
1/2 Tsp Salt

Cook beans with water and salt, allow it to boil, reduce the heat to medium and cook for 45 minutes.

Quinoa

2 Cups Quinoa
4 Cups Water

Rinse quinoa in water, cook quinoa with water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

Yields: 6 Cups Cooked Quinoa

Cilantro Spinach Pesto

6 ounce TJ Baby Spinach Leaves
1 Cup Cilantro Leaves
1/4 Cup Walnuts
3 Tbsp Nutritional Yeast
3 Tbsp Lemon Juice (Juice of 1/2 a Lemon)
1 Garlic Clove
1 Tsp Salt
1 Tsp Black Pepper Powder
1/4 Cup Olive Oil

Add all the above to the blender / food processor, process until smooth.

Roast Vegetables

2 Red Bell Pepper, Chopped
2 Cup Red Onion, Chopped (1 Onion)
2 Cups Yukon Gold Potatoes, Chopped (2 Large Potatoes)
3 Cups Brussels Sprouts, Chopped into 4 Pieces (1 Pound Brussels Sprouts)
2 Cups Cauliflower Florets
1 Bulb Garlic
1 Tbsp Olive Oil
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Preheat the oven to 400 degrees F.

On a large sheet pan, toss together all the vegetables with olive oil, salt and pepper. Roast vegetables for 45 minutes until cooked through and browned.

Assemble the bowls by placing equal portion of quinoa, white beans, roasted vegetables into bowls and topping with desired amount of pesto.

Taste Note: Tastes AWESOME.
Serves: 4
Source: shelikesfood